Maansa Nadiaa Kasaa (Mutton coconut gravy)

This is a coconut special from my Maa's kitchen. Coconut is regarded auspicious. We cannot think of any festival without use of Coconut and so we have variety of recipes of coconut.

Ingredients
1/2 kg Mutton
1/4 of a coconut
10 small sized onions
8 green chillies
50ml curd
2 bay leaves (Tejapatra)
1 tea spoon of sugar
1 tea spoon of dalchini
3 tbsp of ginger garlic paste
6 tbsp of onion paste
1 tbsp of green chilli paste
1 tbsp of meat masala powder
Turmeric powder
Oil
Salt


Procedure
Marinate the mutton with ginger garlic paste, onion paste, chilli paste, curd, turmeric powder, salt and 8 tbsp of oil for one hour.
Heat oil in kadai and put sugar.
When sugar turns brown, add the tejpatra.
Add the marinated mutton into kadai and keep stirring continuously for a considerable time so that it turns brown and leave off the oil.
Take it out from Kadai and add some more oil.
Cut the coconut into small pieces and fry it in oil to brown and take it out of kadai.
Cut the onions into half, fry it in the kadai, add chopped green chillies and salt to it.
Now put the fried onions, fried coconut and mutton in a pressure cooker. Add meat masala and dalchini powder and mix well.
Keep it on medium flame and boil one cup of water in a saucepan.
Add the boiled water, press the cooker lid to get upto 2 whistles.